Cheesecake is a beloved dessert around the world. It may be baked or unbaked (usually refrigerated). It is a melt in a mouth kind of dessert which consists of 3 layers ,bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuit), graham crackers, pastry, or sponge cake. The main, 2nd layer and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs or gelatine, fruit extract and sugar and last layer will have any particular fruit pulp and gelatin .
For cheesecake preparation, we will need a springform pan, is a type of bakeware that features sides that can be removed from the base. If you are using this, apply some butter all over or keep aluminum foil at the base and keep it ready.
If you don’t have this bakeware, don’t worry we can still make this cheesecake by using our regular dish or cooker vessel. Take your preferred vessel, rinse it with a water and cover with a cling film or aluminum foil, so that it will help to lift our final product from that dish. 😀
Here I have used the fresh Alphanso mango pulp (need almost 3 to 4 )
First we will do the crust part:
Digestive Biscuits+ Parle G biscuits : 150 grams (about 13 to 14 total)
Butter: 70 grams
Caster Sugar/powdered sugar : 1 to 2 tbsp (acc to your taste)
Crush the biscuits in a dry grinder or blender. You can use your hands as well. Melt butter in a pan, while it’s hot, get it off the flame and add the crushed biscuits and caster sugar. Mix well.
Take your pan, add the biscuit mixture and spread evenly packing it, making this the bottom layer. Put it in the refrigerator while the filling is prepared.
For the Filling: (2nd layer)
Mango Puree: 1 cup full (About 1 ½ Mangoes would make a cup full of puree)
Fresh Cream: 200 ml
Paneer: 300 grams (You can substitute this with cream cheese as well)
Condensed Milk: 1 can
Gelatin: 15 grams or 1.5 tbsps (Add the gelatin to 1/4 cup of hot water and mix thoroughly by using fork and make sure its completely dissolved, it will be golden in color)
Simply mix all the above ingredients in a mixi jar and pour it over the biscuit layer.
Check for sweetness, since it depends on the fruit puree. ..check sweetness while adding condensed milk Cover this baking tray with cling wrap and Refrigerate it for at least 3 to 4 hours before you pour the glaze layer over it.
For the Glaze: ( 3 rd layer)
Mango Puree: 1 Cup
Gelatin : 10 grams or 1 tbsp dissolved in 1/4 cup of hot water (Add the gelatin to 1/4 cup of hot water and mix thoroughly by using fork and make sure its completely dissolved, it will be golden in color)
Use that same mixi jar and blend these two ingredients, pour this over the 2 nd layer filling after it sets .Cover this with the cling wrap and keep it in the fridge for setting.The setting takes about 4 to 6 hours.
-Before serving ,run wet knife thru the sides,so that edges will be free while removing the rim of the springform ,after this, slowly open the clip and carefully remove the side rim, then cut till the base and slowly remove the first piece..after this step it is very easy to cut .Now enjoy your melt in a mouth kind of Cheese cake.